When the holiday season rolls around, there’s nothing quite like the warmth and nostalgia of gingerbread. It’s one of those magical flavors that immediately takes me back to my childhood. I can remember the aroma wafting through our home, like a cozy warm blanket on a chilly night.
Gingerbread cake, in my eyes, is the perfect companion for hot beverages like spiced chai tea or warm apple cider. Imagine a slice of tender cake, complemented by a dollop of whipped cream and a sprinkle of nutmeg, paired with a steaming mug of your favorite drink. Heaven, isn’t it?
What is Gingerbread Cake?
Gingerbread cake isn’t just a cake; it’s a rich tapestry of spices, flavors, and memories woven together. It combines the warm notes of ginger, cinnamon, and molasses, resulting in a moist cake that sings to the senses.
Unlike gingerbread cookies, which are crisp and slightly chewy, gingerbread cake has a soft, almost velvety texture. It’s excellent on its own, or you can elaborate with frostings or toppings for more flair.
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Ingredients
To create this moist and flavorful gingerbread cake, here’s what you’ll need:
- 2 ½ cups plain all-purpose flour
- 1 cup boiling water
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter
- 1 cup unsulphured blackstrap molasses
- ½ teaspoon ground cloves
- 1 large egg, lightly beaten
- 1 teaspoon ground ginger
- ½ cup white granulated sugar
- 1 ½ teaspoons baking soda
- ¼ teaspoon ground nutmeg
- Sliced bananas for garnish
- Freshly whipped cream for serving
Vanilla Cream Sauce
This sauce elevates the cake experience:
- 2 teaspoons pure vanilla extract
- 1 cup heavy cream
- ½ cup unsalted butter (1 stick)
- 1 cup granulated sugar
- 1 tablespoon bourbon or rum (optional)
How to Make the Gingerbread Cake
Making this gingerbread cake is almost as delightful as eating it. With just a few steps, you’ll have a treat that puts everyone in the holiday mood.
Step-by-Step Directions
Step 1: Preheat the Oven
First, preheat your oven to 350°F (175°C). This is crucial for ensuring your cake rises perfectly.
Step 2: Prepare the Baking Dish
Grease a 9×13 inch baking dish or cake pan with unsalted butter or oil to prevent sticking.
Step 3: Mix the Dry Ingredients
In a bowl, whisk together the flour, baking soda, cinnamon, ground ginger, cloves, and nutmeg. This blend creates the flavor foundation you want for the cake.
Step 4: Combine the Wet Ingredients
In a separate large bowl, melt the butter. Once it’s melted, stir in the brown sugar, molasses, and the lightly beaten egg. Mix until smooth and combined.
Step 5: Add the Boiling Water
Carefully pour in the boiling water into the molasses mixture. Be cautious, as it will be hot! Stir to combine well. The batter will look thin, but that’s perfectly fine.
Step 6: Combine Wet and Dry Mixes
Gradually fold the dry ingredients into the wet ingredients. Do this slowly! Mix until there are no lumps. This cake doesn’t require much stirring, so keep it gentle to maintain the cake’s soft texture.
Step 7: Pour into the Baking Dish
Pour your batter into the prepared dish, spreading it evenly with a spatula.
Step 8: Bake
Place the baking dish in the oven, and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Cool and Serve
Allow the cake to cool for about 10-15 minutes in the pan before transferring it to a wire rack. You can serve it warm or let it cool completely. Don’t forget to whip up that vanilla cream sauce while the cake cools!
Notes
Here are some helpful tips to keep in mind while baking your gingerbread cake:
- Use Fresh Spices: The freshness of your spices can make all the difference in flavor.
- Quality Molasses: Opt for unsulphured blackstrap molasses; it provides richer taste profiles than regular molasses.
- Don’t Overmix: Gently fold the ingredients together to maintain lightness in your cake.
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for better mixing.
- Check for Doneness: Ovens may vary. Perform the toothpick test for doneness.
Storage Tips
For storing the gingerbread cake:
- Place it in an airtight container at room temperature for up to 3 days.
- For longer storage, keep it in the fridge for about a week.
- You can also freeze it! Wrap the cake tightly in plastic wrap and then in aluminum foil for up to 3 months.
Nutrition Information
While each slice of this gingerbread cake has its own charm, here’s a quick look at the nutrition:
- Calories: Approximately 200 calories per slice
- Fat: 8g
- Carbohydrates: 30g
- Protein: 2g
- Fiber: 1g
- Sugar: 12g
Serving Suggestions
Here’s how you can take this gingerbread cake to the next level:
- Serve with Whipped Cream: Nothing beats the classic pairing of warm gingerbread with fresh whipped cream on top. It’s sweet and comforting.
- Add Fresh Fruit: Sliced Bananas are a perfect choice! The sweetness of ripe bananas contrasts beautifully with the cake’s spices and adds natural creaminess.
- Top with Vanilla Cream Sauce: Drizzle your Gingerbread Cake with Vanilla Cream Sauce. It adds a luscious layer you won’t forget.
- Create a Parfait: Layer slices in a glass with yogurt and berries. It’s an elegant twist to impress at gatherings.
- Pair with Ice Cream: Warm cake with a scoop of vanilla ice cream! The melting ice cream creates a delightful balance that’s irresistible.
What Other Substitutes Can I Use in Gingerbread Cake Recipe?
If you’re looking to make some adjustments or substitutions, consider these options:
- Whole Wheat Flour: For a healthier alternative, use whole wheat flour. It adds additional nutrients and a nutty flavor.
- Maple Syrup: Swap out the molasses for maple syrup. It will give a different yet deliciously sweet taste.
- Applesauce: Replacing butter with unsweetened applesauce can cut calories. It makes the cake moist while adding a subtle apple flavor.
- Almond Milk: For a dairy-free version, opt for almond milk instead of regular milk.
- Pumpkin Puree: Using pumpkin puree instead of molasses provides moisture and an exciting twist. It’ll also infuse the cake with a lovely orange color.
Equipment
- oven
- baking dish
Ingredients
- 2 ½ cups plain all-purpose flour
- 1 cup boiling water
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter
- 1 cup unsulphured blackstrap molasses
- ½ teaspoon ground cloves
- 1 large egg lightly beaten
- 1 teaspoon ground ginger
- ½ cup white granulated sugar
- 1 ½ teaspoons baking soda
- ¼ teaspoon ground nutmeg
- Sliced bananas for garnish
- Freshly whipped cream for serving
Vanilla Cream Sauce
- This sauce elevates the cake experience:
- 2 teaspoons pure vanilla extract
- 1 cup heavy cream
- ½ cup unsalted butter 1 stick
- 1 cup granulated sugar
- 1 tablespoon bourbon or rum optional
Instructions
Step 1: Preheat the Oven
- First, preheat your oven to 350°F (175°C). This is crucial for ensuring your cake rises perfectly.
Step 2: Prepare the Baking Dish
- Grease a 9×13 inch baking dish or cake pan with unsalted butter or oil to prevent sticking.
Step 3: Mix the Dry Ingredients
- In a bowl, whisk together the flour, baking soda, cinnamon, ground ginger, cloves, and nutmeg. This blend creates the flavor foundation you want for the cake.
Step 4: Combine the Wet Ingredients
- In a separate large bowl, melt the butter. Once it’s melted, stir in the brown sugar, molasses, and the lightly beaten egg. Mix until smooth and combined.
Step 5: Add the Boiling Water
- Carefully pour in the boiling water into the molasses mixture. Be cautious, as it will be hot! Stir to combine well. The batter will look thin, but that’s perfectly fine.
Step 6: Combine Wet and Dry Mixes
- Gradually fold the dry ingredients into the wet ingredients. Do this slowly! Mix until there are no lumps. This cake doesn’t require much stirring, so keep it gentle to maintain the cake’s soft texture.
Step 7: Pour into the Baking Dish
- Pour your batter into the prepared dish, spreading it evenly with a spatula.
Step 8: Bake
- Place the baking dish in the oven, and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Cool and Serve
- Allow the cake to cool for about 10-15 minutes in the pan before transferring it to a wire rack. You can serve it warm or let it cool completely. Don’t forget to whip up that vanilla cream sauce while the cake cools!
Notes
- Use Fresh Spices: The freshness of your spices can make all the difference in flavor.
- Quality Molasses: Opt for unsulphured blackstrap molasses; it provides richer taste profiles than regular molasses.
- Don’t Overmix: Gently fold the ingredients together to maintain lightness in your cake.
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for better mixing.
- Check for Doneness: Ovens may vary. Perform the toothpick test for doneness.
Nutrition
Frequently Asked Questions
1. Can I add chocolate chips to gingerbread cake?
Absolutely! Adding chocolate chips gives a fun twist and contrast to the spices. Just fold in half a cup before pouring the batter into the pan.
2. Is there a gluten-free option for this recipe?
Yes, you can easily substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a one-to-one replacement for the best results.
3. Can I use oil instead of butter?
Definitely! You can replace unsalted butter with the same amount of vegetable oil or coconut oil. This will change the flavor but keep the moisture intact.
4. How can I make it spicier?
Increase the amounts of ginger and cinnamon to suit your taste. If you love heat, consider adding a pinch of cayenne pepper for a surprising kick.
5. What is the best way to serve gingerbread cake?
While this cake is delightful on its own, serving it with vanilla cream sauce or ice cream makes for an indulgent treat.
Conclusion
Baking gingerbread cake is more than just preparing a dessert. It’s about creating a moment of connection and nostalgia with each slice. The warm spices and rich flavors bring comfort, celebrating family and friends. Whether you enjoy it topped with whipped cream or a twist of fruit, this cake is sure to warm your heart and please your palate. So, gather those ingredients, and let the kitchen magic begin! Happy baking!